Restaurant Manager jobs in Farrukhnagar, Haryana

As the Assistant F&B Manager, you will work closely with the F&B Manager to oversee day-to-day restaurant, bar, in-room dining, and banquet operations. You will be responsible for managing floor operations, maintaining rigorous quality and hygiene standards, training service staff, controlling costs, and ensuring memorable, high-quality dining experiences for our corporate and leisure guests.

Key Responsibilities

• Operational Leadership:
• Supervise daily floor operations across outlets and banquets to ensure prompt, courteous, and seamless service delivery.
• Manage staff scheduling, attendance, shift deployment, and daily briefings to ensure optimal floor coverage and service readiness.
• Guest Relations & Quality Assurance:
• Interact proactively with diners, corporate clients, and event organizers to gather feedback and ensure satisfaction.
• Handle guest inquiries, special requests, and service escalations swiftly and professionally.
• Staff Training & Development:
• Coach and mentor service staff on upselling techniques, food and beverage product knowledge, and brand service standards.
• Foster a collaborative and disciplined team environment focused on high performance and morale.
• Cost & Inventory Management:
• Assist in monitoring food and beverage costs, minimizing wastage, and managing operating equipment inventories.
• Coordinate with procurement and kitchen teams to ensure efficient stock rotation and par levels.
• Compliance & Cross-Departmental Coordination:
• Ensure strict adherence to FSSAI guidelines, food safety, health, and sanitation protocols across all outlets.
• Collaborate closely with the Culinary, Front Office, Sales, and Maintenance teams to synchronize banquet events and special promotions.

Key Requirements

• Experience: Minimum 3 to 5 years of progressive experience in F&B service operations, with at least 1 to 2 years in a supervisory or assistant managerial role within upscale hotels or premium restaurants.
• Education: Degree or Diploma in Hotel Management or Hospitality Administration.
• Skills & Competencies:
• Strong leadership and interpersonal skills with a hands-on management approach.
• Excellent communication and conflict-resolution abilities.
• Sound knowledge of POS systems, menu engineering, basic inventory controls, and banquet event execution.
• Flexibility to work in shifts, weekends, and holidays as required by hotel operations.

What We Offer

• Competitive industry salary and performance-based incentives.
• Opportunities for career advancement within an established hospitality brand.
• A vibrant, professional, and supportive work environment.

Golden Tulip is an equal opportunity employer.

Pay: ₹40,000.00 - ₹50,000.00 per month

Benefits:

• Cell phone reimbursement
• Commuter assistance
• Flexible schedule
• Food provided
• Health insurance
• Leave encashment
• Life insurance
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person